Best Lentil Or Split Pea Dal With Garlic Butter Recipes

YELLOW SPLIT PEA DAL

Steps:

• Place split peas in a saucepan with 5 cups of water.
• Cover and bring to boil.
• Lower heat and simmer very slowly, partially covered until soft (2-2/12 hours) Melt butter in large skillet.
• Add crushed garlic, cumin, mustard seeds, turmeric, and cinnamon.
• Cook, stirring, over medium heat for 3 minutes.
• Add cooked peas and stir until everything is well mixed.
• Keep stirring and cooking as you gradually add an additional 1/2 cup water.
• You want a creamy consistency but not soup.
• Add salt, black and red peppers.
• Cook and stir another 5 minutes over low heat.
• Serve hot.

LENTIL OR SPLIT PEA DAL WITH GARLIC BUTTER

Steps:

• Pick over, clean, and rinse the split peas.
• Place them in a deep pot, add the water, turmeric, and salt, and bring to a boil. Boil the peas gently, partially covered, until they are very soft, about 45 minutes, checking and stirring occasionally to ensure they do not stick to bottom of the pan.
• Turn off the heat and beat the split peas with a wire whisk or wooden spoon for a minute or until they look thick and creamy.
• You should have 5 cups of puree; if not, add additional water.
• Return the puree to the pot, add black pepper, and heat until boiling.
• Turn off the heat and fold in the chopped coriander; keep the dal covered.
• Heat the oil in a frying pan over medium heat. When the oil is hot, add the cumin seeds.
• When the seeds turn several shades darker, add the garlic and optional red peppers. Cook until the garlic is browned and the oil is infused with its flavor.
• Pour the oil-garlic mixture onto the dal. Mix well.
• Taste for pepper and salt.
• Serve spooned into small bowls.

CREAMY LENTIL AND SPLIT-PEA DHAL

Steps:

• Place lentils and split-peas in a bowl and add cold water to cover. Set aside for 30 minutes. Drain.
• Fill a large saucepan with water and bring to the boil. Add the lentils, split-peas, tumeric and chillies. Boil uncovered until the lentils and split-peas are tender (about 30 minutes). Drain, place in a bowl and mash coarsely. Set aside.
• In a saucepan, heat oil over medium-low heat and add the mustard seeds. Cook until they crackle (about 30 seconds). Stir in the cumin seeds and cook until aromatic (about 30 seconds). Stir in garam masala and ground coriander.
• Stir in the mashed lentils and peas, water, cream and tomato. Season with salt and bring to the boil over medium heat. Reduce heat to low and simmer, partially covered, stirring often for 4 minutes. Adjust the seasoning, stir in the fresh coriander leaves and serve hot.

SPLIT PEA SPINACH DAL WITH CAULIFLOWER

Steps:

• Combine 2 1/2 cups water, peas, and bay leaf in a large saucepan; bring to a boil.
• Reduce heat, and simmer, partially covered, 50 minutes or until tender. Add 1 cup water, cauliflower, and salt, and bring to a boil.
• Reduce heat, and simmer, uncovered, 20 minutes or until cauliflower is very tender, stirring occasionally. Remove from heat; discard bay leaf.
• Heat butter and oil in a small skillet over medium-high heat until butter melts. Add onion, ginger, and garlic; sauté 3 minutes.
• Add cumin and next 5 ingredients (cumin through cloves); cook over low heat 2 minutes, stirring frequently.
• Add onion mixture to pea mixture. Simmer, uncovered, 15 minutes or until thick. Stir in spinach; cook 3 minutes or until spinach wilts.